Preheat the oven to 230˚C/210˚C fan/gas mark 8. Line a rimmed baking tray with parchment paper. Peel 3 parsnips and cut into skinny chips. Place in a large bowl and add 1 tbsp apple juice, 1 tbsp honey, 2 tbsp olive oil, 1 tsp dried thyme and 1 tsp dried rosemary. Season with salt and black pepper and toss to coat. Spread the parsnip chips out on the baking tray in an even layer. Bake for 10 minutes. Meanwhile, combine 4 tbsp plain Greek yoghurt with 2 tsp sriracha hot sauce and 1 tsp smoked paprika in a small bowl. Turn the chips over, rotate the tray and return to the oven for another 15-20 minutes, checking regularly after 10 minutes to ensure they don’t burn. Sprinkle with sea salt and fresh rosemary and serve immediately with the spicy dipping sauce.
Herb and garlic parsnip mash
Peel, core and chop 450g parsnips. Place in a pan and cover with water. Bring to the boil and cook for 25-30 minutes or until tender. In a small pan over a medium-high heat, melt 30g butter and add 5 crushed garlic cloves. Cook gently for one minute, but don’t let the garlic brown. Drain the parsnips well and allow to steam dry in the pan for 30-40 seconds. Add the garlic butter along with 120g plain Greek yoghurt. Mash to your desired texture using a potato masher. Season with salt and pepper and stir in 2 tbsp chopped chives and 3 tbsp chopped fresh parsley.
Roasted potato, leek, parsnip and garlic soup
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line 2 large baking trays with parchment paper. Chop 400g potatoes and 280g parsnips into 2cm cubes. Peel and roughly chop 1 onion and 2 washed, trimmed leeks. Spread the potatoes, parsnips, leeks and onion out on the prepared baking trays. Drizzle with olive oil and toss to coat. Slice the top end off 1 whole head of garlic. Place the garlic on a piece of tin foil. Drizzle with olive oil, then wrap up in the foil. Add to one of the baking trays. Roast everything for 40 minutes or until the potatoes and parsnips are tender, tossing halfway through. Combine all of the roasted vegetables in the bowl of a food processor. Squeeze the roasted garlic cloves out of their skins and add to the vegetables along with 1.4l vegetable stock. Whizz until smooth, then stir in the juice of ½ a lemon and some salt and black pepper to taste. Blend to mix.
Peel and chop 6 parsnips. Place in a saucepan with 2 tbsp olive oil, 1 ½ tsp ground cumin, ½ tsp dried coriander and a pinch of salt. Add 60ml water and bring to a simmer over a medium-low heat, stirring occasionally. Cover and reduce the heat to low. Cook for 15 minutes until the parsnips are tender. Add 2 crushed garlic cloves, 5 tbsp tahini, 2 tbsp olive oil and the juice of 1 lemon. Use a stick blender to whizz until smooth and thick. Add salt, pepper and/or extra lemon juice to taste. Transfer to a bowl and allow to cool to room temperature. Serve drizzled with extra-virgin olive oil (or chilli oil) with crudités, baguette or crackers for dipping.
Roasted parsnip, spinach and wild rice salad
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Chop 2 parsnips and place on a baking tray. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 30 minutes until tender and golden-brown. Remove from the oven and drizzle with 2 tsp honey. Sprinkle with 3 chopped spring onions and 2 tbsp sesame seeds. Stir to coat and allow to cool slightly. In a serving bowl, toss together 100g baby spinach and 200g cooked wild rice. In a small bowl, whisk 1 tbsp soy sauce together with the juice of ½ a lime and 2 tsp honey. Drizzle this dressing over the spinach and toss to coat. Top with the roasted parsnip mixture and serve.
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